The Impact of Lipolysis on Different Cheese Varieties

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Impact of Lipolysis in Different Cheese Varieties Introduction During the process of ripening, biochemical processes that take place in the cheese are the most importance factors that contribute in speedy ripening process. Other than well studied, proteolysis, most important roles in cheese ripening involves lipolysis, the fat burning process. Ripening is the main process in which development of the cheese flavor takes place. During the process of ripening a large number of sapid compounds are produced which if present in the correct ratios and concentrations lead to the best flavor development. Three processes are known that contribute in the production of these compounds, lipolysis, proteolysis and glycolysis. The flavor development in cheese depends upon the degree in which these three processes functions that play key roles in distinct differences between cheese varieties. Extent of Lipolysis in Cheese The studies have shown that the extent of lipolysis is different and varied in different kinds of cheese. Dutch type cheese has lesser extent of lipolysis to extensive lipolysis as seen in much harder, ripened Italian cheese. In the case of Emmental cheese, it is seen that only 1-2% of the lipids are hydrolyzed, and the highest being in Blue cheese (Kilcawley, and Beresford, 2004, p. 34). Lipolytic Enzymes Involved It has been highlighted that cheese with lesser amount of fatty acids is considered unripened and not mature as compared to the cheese having higher

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